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Cucumber Sauce
From Lowney's cook book, 1907
Serves 4
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
23Calories
1 gProtein
4 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories23 kcal
Protein0.8 g
Carbohydrates4 g
Fiber1.8 g
Sugars0.8 g
Total Fat1.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium585 mg
Potassium133 mg
Calcium12 mg
Iron0.5 mg
Magnesium10 mg
Phosphorus20 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C5.1 mg
Vitamin A130 mcg
Vitamin E1.9 mg
Vitamin K5.3 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate7.4 mcg
Choline3.5 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 47. The excerpt below is the record exactly as published.
Cucumber Sauce Grate two cucumbers to pulp; add one teaspoon salt, one fourth teaspoon pepper, few grains cayenne, few drops onion juice, and two tablespoons vinegar
Cook this with the app: pantry check, scaling, and the assistant.